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  • Luanne

Baked Spinach Ravioli with Pesto Cream Sauce

Tangy pesto, creamy sauce, veggie pasta pillows, and stringy cheese. A bit long of a recipe for a weeknight, but worth it. Super yummy.


Ingredients List:

Salt, for the water

2x 10 oz packages of fresh or frozen Spinach Ravioli

1x 10 oz bag of Baby Spinach

2 tablespoons Salted Butter

2 tablespoons All-Purpose Flour

2 cups 1/2 and 1/2

1x 7oz container Pesto

2 cups Grated Mozzarella Cheese

1/4 Grated Parmesan Cheese


  1. Preheat the oven to 400 degrees.

  2. Bring a large pot of salted water to boil.

  3. Add the ravioli and cook according to the package directions.

  4. Drain the ravioli.

  5. Combine the spinach and ravioli in a 9x13 inch baking dish and gently toss to combine.

  6. Melt the butter in a medium saucepan over medium-low heat.

  7. Whisk in the flour and cook, whisking constantly until golden, 2-3 minutes.

  8. Slowly whisk in the 1/2 and 1/2 until smooth.

  9. Cook, whisking occasionally, until thickened, 5-7 minutes.

  10. Reduce the heat to low.

  11. Whisk in the pesto until heated through, about 1 minute.

  12. Pour the pesto cream sauce over the spinach and ravioli.

  13. Spread with a spoon, making sure all the ravioli are coated.

  14. Sprinkle with the mozzarella and parmesan.

  15. Bake until the sauce is bubbling and the edges are browned about 25 minutes.

  16. Let cool 5 minutes before serving.



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